Cream together the cheese and the butter until fluffy, either with a hand-mixer, food processor, or just in a bowl with a spoon, which shouldn't be too difficult anyway if you have them both softened first and there isn't much. Set aside.
Peel the pears, halve them, remove the cores and scoop an additional tablespoon of pulp out of the core area, and discard (or eat) that pulp you scooped out. Try to keep track of which half belongs to which other half. Brush all surfaces of the pears with lemon juice to stop them from going brown.
Fill all the hollows of the pear halves with about a tablespoon of the cheese/butter mixture, then press two halves of a pear back together. When you have 4 "complete" pears again, then roll them in the crushed nuts, pressing down gently if you need to in order to get the nuts to stick in.
Refrigerate, covered with plastic wrap or other covering, for around two hours before serving. Serve chilled.
Let the cheese come to room temperature before you start, if possible, to save you mixing time. Ditto the butter, if you keep it in the fridge.2 oz (60 g) gorgonzola = about ¼ cupFor nuts, you can use either walnuts, pistachio or pine nuts. Crush them either in the food processor, or between two pieces of wax paper with a rolling pin.